Spicy Sichuan Chocolate Moons

Instructions

1. 1

   Toast Sichuan peppercorns in a dry pan until fragrant. Let cool, then grind into a fine powder. (5 minutes)

   ~5 min
2. 2

   In a mixing bowl, combine flour and ground Sichuan peppercorns. (2 minutes)

   ~2 min
3. 3

   In a separate bowl, whisk together golden syrup, vegetable oil, and lye water until well combined. (3 minutes)

   ~3 min
4. 4

   Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. Cover and let rest for at least 1 hour. (60 minutes)

   ~60 min
5. 5

   While the dough rests, prepare the chocolate filling. Melt dark chocolate chips with heavy cream in a double boiler or microwave in short intervals until smooth. Stir in soy sauce. Let cool slightly. (10 minutes)

   ~10 min
6. 6

   Divide the dough into 12 equal portions. Flatten each portion and place about a tablespoon of chocolate filling in the center. Carefully wrap the dough around the filling, ensuring it's completely enclosed. (10 minutes)

   ~10 min
7. 7

   Lightly flour your mooncake mold and the dough ball. Press the dough ball firmly into the mold to imprint the design. (5 minutes)

   ~5 min
8. 8

   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Place the imprinted mooncakes on the baking sheet. (5 minutes)

   ~5 min
9. 9

   Bake for 5 minutes. Remove from oven and let cool slightly. Brush with egg wash (beaten egg yolk mixed with water). (2 minutes)

   ~2 min
10. 10

    Return to oven and bake for another 8-10 minutes, or until golden brown. Let cool completely on a wire rack before serving. (10 minutes)

    ~10 min